Roasted Butternut Squash Black Bean Tacos

0 Preheat oven to 425° in line a large baking sheet with parchment paper. Add the butternut squash to a medium mixing bowl and add the chipotle sauce, nutritional yeast, salt, pepper, and coconut sugar. Toss to combine and spread on the baking sheet. Transfer to the oven and set your timer for 10 minutes.
1 While the squash is baking, prepare your sauce by adding all ingredients to a high speed blender. Purée until smooth and creamy and season to taste.
2 Remove the squash from the oven and at the red peppers to the baking sheet. Bake for five minutes. Remove from oven and add the black beans. Bake for five more minutes.
3 Meanwhile, warm the tortillas over an open flame or in a skillet for about 30 seconds per side. Fill each tortilla with the roasted veggie mixture, drizzle with sauce, and sprinkle with cilantro and pumpkin seeds. Enjoy!